Crispy Baked Phyllo Cheese Cigars

Plus, they’re easy to make.

YIELDS 16–18 CIGARS

• 1 box phyllo dough sheets (you will only need 8–9 sheets, but they’re delicate and rip easily, so it’s okay to buy a box with a few extra!)
• ¾ cup ricotta cheese
• 8 oz (225 g) Mehadrin Feta Cheese, mashed slightly
  with a fork
• 1½ cups shredded mozzarella cheese
• ½ cup avocado (or canola) oil, for brushing

Preheat oven 350°F (175°C) and line a baking sheet with parchment paper.

Place all three cheeses in a bowl and mix well to combine. It’s best to use a fork to work the feta crumbles into the mixture. (It doesn’t need to be smooth; you just want to avoid large clumps.)

Remove 1 sheet of phyllo dough from the box. Lightly brush half the sheet with oil and then fold the sheet in half so that the oil is in between the two layers. You should now have a large rectangle; cut the rectangle in half widthwise to create two squares (it’s okay if they’re not a perfect square!). My squares were about 7×7 inches (18×18 cm).

Remove a heaping tablespoon of the cheese mixture and place along one side of the square to form a long log of cheese. Brush the remaining sides with a little bit of oil.